高跨导常断GaN MODFET

成功地制作出常断ＧａＮ基ＭＯＤＦＥＴ（调制掺杂ＦＥＴ）。该器件的栅长和沟道长度分别为３和５μｍ，其非本征跨导高达１２０ｍＳ／ｍｍ，在正栅偏压为３Ｖ时其电流为３００ｍＡ／ｍｍ。该跨导值与先前报道的栅长分别为１和０．２３μｍ、跨导分别为４５和２４ｍＳ／ｍｍ的器件相比，是相当不错的。     

Fractional-Fourier-transform calculation through the fast-Fourier-transform algorithm

A method for the calculation of the fractional Fourier transform (FRT) by means of the fast Fourier transform (FFT) algorithm is presented. The process involves mainly two FFT's in cascade; thus the process has the same complexity as this algorithm. The method is valid for fractional orders varying from -1 to 1. Scaling factors for the FRT and Fresnel diffraction when calculated through the FFT are discussed.     

ITMA 2007: 非织造产品生产技术(第一部分)

1 总体趋势 1.1 全套生产线的供应 纵观非织造行业的四大集团--Dilo,NSC,Trützschler和Oerlikon Neumag,显然其中每一家都能立刻提供用于加工短纤维非织造布的全套生产线.这四家集团现在都可为客户提供全套技术装备和支持的交钥匙工程服务.     

Segmentation of retinal blood vessels by combining the detection of centerlines and morphological reconstruction

This paper presents an automated method for the segmentation of the vascular network in retinal images. The algorithm starts with the extraction of vessel centerlines, which are used as guidelines for the subsequent vessel filling phase. For this purpose, the outputs of four directional differential operators are processed in order to select connected sets of candidate points to be further classified as centerline pixels using vessel derived features. The final segmentation is obtained using an iterative region growing method that integrates the contents of several binary images resulting from vessel width dependent morphological filters. Our approach was tested on two publicly available databases and its results are compared with recently published methods. The results demonstrate that our algorithm outperforms other solutions and approximates the average accuracy of a human observer without a significant degradation of sensitivity and specificity.     

Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systems

The effects of cooking viz. pressure-cooking and broiling and storage at 4 °C for six days and -10 °C for 90 days on lipid oxidation and development of cholesterol oxidation products in mutton were studied. Results revealed that cooking of meat significantly increased the total lipids, phospholipids, cholesterol, glycolipids, free fatty acids and glycerides, but they did not change during refrigerated and frozen storage. The TBA values increased on cooking and during storage. However, the values were below the threshold level for rancidity development. The following cholesterol oxidation products were separated by thin layer chromatography cholestanetriol, 7-α-hydroxy cholesterol, 19-hydroxycholesterol, 7-ketocholesterol, cholesterol-α-epoxide, cholesterol-β-epoxide and an unidentified fraction. All these fractions except the unidentified fraction increased on cooking. On refrigerated and even on frozen storage all these fractions increased except the unidentified fraction, which showed a concomitant reduction. The changes in broiled meat were more pronounced compared to pressure-cooked meat. Results clearly indicated that even frozen storage of cooked meat did not prevent the development of cholesterol oxidation products.     

An application of scanning electron microscopy combined with roentgen microanalysis (SEM-EDS) in canine urolithiasis

Urolithiasis is a common diagnostic and therapeutic problem in small-animal veterinary practice. The traditional diagnostic approach usually consists of clinical, radiological and ultrasonographic examination of the patient. The main diagnostic material is still urine sediment, ignoring the fact that presence of crystalluria is not always of pathological significance. In order to establish the most effective therapeutic and preventative strategies, especially in the case of multicomponent stone, it is crucial to define the exact elemental composition of the given stone including crystallization nidus chemical contents. In the course of the research, the usefulness of scanning electron microscopy combined with X-ray-dispersive spectrometry in analysis of canine mixed and compound stones was investigated. The obtained results indicated that the tested method allows one to trace the dynamics of the crystallization process, including crystallization nucleus detection, and concurrently and quantitatively assess the elemental composition of the given urinary concrement. Moreover, the conducted research showed epidemiological data of urolithiasis occurrence in a population of dogs coming from the southern part of Poland.     

An anisotropic microsphere-based approach for fiber orientation adaptation in soft tissue

Evolutionary processes in biological tissue, such as adaptation or remodeling, represent an enterprising area of research. In this paper, we present a multiscale model for the remodeling of fibered structures, such as bundles of collagen fibrils. With this aim, we introduce a von Mises statistical distribution function to account for the directional dispersion of the fibrils, and we remodel the underlying fibrils by changing their orientation. To numerically compute this process, we make use of the microsphere approach, which provides a useful multiscale tool for homogenizing the microstructure behavior, related to the fibrils of the bundle, in the macroscale of the problem. The results show how the fibrils respond to the stimulus by reorientation of their structure. This process leads to a stiffer material eventually reaching a stationary state. These results are in agreement with those reported in the literature, and they characterize the adaptation of biological tissue to external stimuli.     

A comparison of distribution and composition of intramuscular fat in Duroc Jersey and Hampshire pigs at 100 kg liveweight

The intramuscular fat content, its fatty acid composition and that from the triglyceride fraction, were determined in several muscles from the right sides of four Duroc Jersey and four Hampshire castrated male pigs slaughtered at 100 kg liveweight. The Hampshires had heavier muscles than the Duroc Jersey pigs, but did not show significant differences in the percentages of intramuscular fat. The concentrations of linoleic acid were, in general, higher in the Hampshire than in the Duroc Jersey pigs and in many muscles the differences were highly significant (p < 0·05) The concentrations of linoleic acid (18:2) in the triglyceride fraction did not differ among muscles within breeds but were higher in Hampshire than in Duroc Jersey pigs.     

Effect of breed-type on the relationships between intramuscular and total body fat in steers

The partitioning of total dissectible body fat and the amounts of intramuscular fat in Psoas major, Semitendinosus and Biceps brachii muscles were determined in two groups of A. Angus and AA × Nelore steers with similar averages of total dissectible fat (27·7 kg). In addition, the fatty acid composition of total fat and the triglyceride fraction from dissectible and intramuscular fats were determined.

The AA × Nelore steers have higher levels of subcutaneous fat and lower levels of intermuscular fat than the A. Angus but contain lower levels of intramuscular fat in the three muscles. The allometric regressions varied according to the muscle and breed type. The fatty acid composition of subcutaneous and kidney fats were similar but differences in the percentages of 14:0, 18:0, 18:2 and 20:4 fatty acids in intramuscular fats between the two genetic groups were detected.     

Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time

BACKGROUND: Cooking time decreases when beans are soaked first. However, the molecular basis of this decrease remains unclear. To determine the mechanisms involved, changes in both pectic polysaccharides and cell wall enzymes were monitored during soaking. Two cultivars and one breeding line were studied. RESULTS: Soaking increased the activity of the cell wall enzymes rhamnogalacturonase, galactanase and polygalacturonase. Their activity in the cell wall was detected as changes in chemical composition of pectic polysaccharides. Rhamnose content decreased but galactose and uronic acid contents increased in the polysaccharides of soaked beans. A decrease in the average molecular weight of the pectin fraction was induced during soaking. The decrease in rhamnose and the polygalacturonase activity were associated (r = 0.933, P = 0.01, and r = 0.725, P = 0.01, respectively) with shorter cooking time after soaking. CONCLUSION: Pectic cell wall enzymes are responsible for the changes in rhamnogalacturonan I and polygalacturonan induced during soaking and constitute the biochemical factors that give bean cell walls new polysaccharide arrangements. Rhamnogalacturonan I is dispersed throughout the entire cell wall and interacts with cellulose and hemicellulose fibres, resulting in a higher rate of pectic polysaccharide thermosolubility and, therefore, a shorter cooking time. Copyright © 2011 Society of Chemical Industry